I know it’s spring, or supposed to be anyway;), but it’s cold and rainy in Greenville today so I thought a warm bowl of soup would be just the cure for a not so springy day out.  This is a recipe that I have been making for years!  It’s very easy, freezes great and feeds a crowd.  It’s also one of the first recipes I ever created when I first started cooking.  I can’t remember how I came up with it, but in all honesty I think I took inventory of the pantry, started dumping cans into a big pot and tossed in a rotisserie chicken for the heck of it.  It turned out pretty good so over time I perfected it and this is the final product.  I make a pan of jalapeño cheddar cornbread to go along with it.  If you’re making this for a casual party, set up a little bar of toppings such as black olives, cheddar cheese, fresh cilantro, avocado, sour cream and tortilla strips for everyone to choose from.  This is a great soup to have on hand during the holidays, or any time for that matter!  It also comes together in less than 30 minutes so if you’re hankering for something warm on a day like to day, voila!  Dinner is done!
**The cornbread I made is a recipe by Ina Garten.  I highly recommend it.  It’s rich, but oh so good.  Jalapeno Cheddar Cornbread
Chicken Tortilla Soup
Serves 10-12
1 medium onion, chopped
1 clove of garlic, chopped
2 Tbsp of olive oil
1 tsp of cumin
1 tsp of chili powder
2 bay leaves
1 10 oz can of rotel mexican mix lime/cilantro tomatoes and peppers
1 29 oz can of crushed tomatoes
1 14.5 oz can of tomato puree
1 15 oz can of corn
1 15 oz can of creamed corn
1 full box or 4 cups of chicken broth
1 rotisserie chicken, shredded
In a large stock pot, heat up the olive oil to medium heat.  Cook the onion for about 5 minutes and then add in the cumin and chili powder.  Cook for another 3-5 minutes.  Add in the garlic, cook for about a minute.
Combine the other ingredients in the pot.  There’s no need to drain anything.  Open the can and dump it in!  Cook over medium heat for about 10 minutes and then reduce the heat to simmer.  Cook for at least 30 minutes.